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Brown Sugar Peach Cake

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This Brown Sugar Peach Cake is a delightful summer dessert that combines the ease of a yellow cake mix with the freshness of juicy peaches and a rich brown sugar caramel icing. Perfect for gatherings, this cake offers a moist texture and a sweet, crackly topping that will have everyone coming back for seconds.​

Ingredients

  • For the Cake:
  • 15-ounce yellow cake mix (Duncan Hines preferred)
  • 3 large eggs (or as specified by your cake mix)
  • 1/3 cup vegetable oil (or as specified by your cake mix)
  • 1/2 cup peach nectar or peach juice
  • 1 lb peeled and chopped peaches (about 3–4 peaches)
  • Drop of orange food coloring (optional)
  • For the Brown Sugar Frosting:
  • 1/2 cup unsalted butter, cut into pieces
  • 1/2 cup heavy cream
  • 1 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 2 1/2 cups confectioner’s sugar, sifted

Instructions

  • Preheat your oven to 350°F (175°C). Lightly spray a 9×12-inch baking pan with non-stick cooking spray.
  • In a large mixing bowl, blend together the yellow cake mix, eggs, vegetable oil, peach nectar, and orange food coloring (if using) until well combined.
  • Fold in the chopped peaches, ensuring they are evenly distributed throughout the batter.
  • Pour the batter into the prepared baking pan and smooth the top.
  • Bake for approximately 28 minutes, or until a toothpick inserted into the center comes out clean or with moist crumbs.
  • While the cake is baking, prepare the frosting: In a saucepan, combine the butter, heavy cream, and brown sugar. Bring to a boil over medium heat, stirring constantly.
  • Remove the saucepan from heat and stir in the vanilla extract and sifted confectioner’s sugar. Whisk until the mixture is smooth and free of lumps.
  • Once the cake is baked, pour the warm frosting over the hot cake, spreading it evenly. The frosting will set quickly, so work efficiently.
  • Allow the cake to cool before serving.​

Notes

  • For best results, use fresh, ripe peaches. However, canned peaches in juice (drained) can be substituted if fresh are unavailable.
  • The frosting sets rapidly; ensure you pour and spread it promptly to achieve a smooth finish.
  • This cake can be stored at room temperature, covered, for up to 2 days, or refrigerated for up to 5 days.

Find it online: https://yumfamilyrecipes.com/brown-sugar-peach-cake/